Experimental Wednesdays: Pulled Pork


This is not a sexy looking dish. I admit it. But the slow cooker worked its magic and produced an amazingly tender and tasty result. Everyone loved this one. My house mate hates the flavour of pork but gave this recipe 8 out of 10 stating it didn’t even taste like pork.


  • 1 teaspoon vegetable oil

  • 1 (4 pound) pork shoulder roast

  • 1 cup barbeque sauce

  • 1/2 cup apple cider vinegar

  • 1/2 cup chicken broth

  • 1/4 cup light brown sugar

  • 1 tablespoon prepared yellow mustard

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon chili powder

  • 1 extra large onion, chopped

  • 2 large cloves garlic, crushed

  • 1 1/2 teaspoons dried thyme

  1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

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